Name: Kansas City Strip Steaks with Corn Relish
Ingredients: 2 Strip steaks, (12-ounce); 2 tb Lime juice; 1/4 ts Crushed red pepper; 1 Clove garlic, crushed; 1 1/2 ts Margarine; 1 1/3 c Frozen whole kernel corn; 1/2 c Diced red bell pepper; 1/4 c Chopped onion; 1 Clove garlic, minced; 1 tb Cider vinegar; 1 1/2 ts Sugar; 1 ts Worcestershire sauce; 1/4 ts Celery seeds; 1/8 ts Crushed red pepper; Vegetable cooking spray

This concern [of dying with unconfessed sin], I believe, has its roots in Roman Catholic theology. We do not live our lives in a constant race to stay ahead of the game in terms of our repentance. We do not, when we die, have forgiveness for all our sins, save those we commit after our last confession. When we embrace the finished work of Christ, when we place our hope in Him, all our sins, past, present and future are forgiven.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables		Meats	6	Servings

INGREDIENTS

2		Strip steaks, (12-ounce)
2	tb	Lime juice
1/4	ts	Crushed red pepper
1		Clove garlic, crushed
1 1/2	ts	Margarine
1 1/3	c	Frozen whole kernel corn
1/2	c	Diced red bell pepper
1/4	c	Chopped onion
1		Clove garlic, minced
1	tb	Cider vinegar
1 1/2	ts	Sugar
1	ts	Worcestershire sauce
1/4	ts	Celery seeds
1/8	ts	Crushed red pepper
		Vegetable cooking spray

INSTRUCTIONS

Trim fat from steaks. Combine steaks and next 3 ingredients in a large
zip-top plastic bag. Seal bag; marinate in refrigerator 2 hours, turning
occasionally.
Melt margarine in a medium saucepan over medium heat. Add corn and next 3
ingredients; cook 6 minutes, stirring frequently. Add vinegar and next 4
ingredients; bring to a boil. Cover, reduce heat, and simmer 8 minutes; set
aside.
Remove steaks from bag; discard marinade. Place on a rack coated with
cooking spray; place rack in a shallow roasting pan. Broil 3 inches from
heat 7-1/2 minutes on each side or until desired degree of doneness. Yield:
6 servings (serving size: 3 ounces steak and about 3 tablespoons relish).
Per serving: 173 Calories; 7g Fat (38% calories from fat); 17g Protein; 11g
Carbohydrate; 45mg Cholesterol; 64mg Sodium
NOTES : Cut diagonally across grain into thin slices; serve with corn
relish.
Recipe by: Cooking Light, Mar/Apr 1993, page 75
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.

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